Gnocchi are one of my favorite pasta shapes–I just love how they puff up like tiny pillows after a short stay in boiling water. Surprisingly light thanks to airy ricotta cheese in the dough, they're also wonderfully filling. Usually I toss the dumplings with a smooth basil-tomato sauce, but they'd also taste decadently good in a simple browned butter. 

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Ingredients: 

2 cups ricotta (whole-milk or part skim, 1 pound)

2 large eggs, lightly beaten

1 1/2 cups grated Parmigiano-Reggiano (3 ounces), divided

1/2 teaspoon grated nutmeg

1 1/4 cups all-purpose flour (more as needed)

2-3 cups of preferred tomato sauce (store-bought or homemade)

salt and pepper

 

Directions: 

1. Stir together ricotta, eggs, 1 cup cheese, nutmeg, and 1/4 teaspoon each of salt and pepper.

2. Add flour, stirring to form a soft, wet dough.

3. Shape dough on a well-floured surface with floured hands into two 1-inch-thick ropes. Cut crosswise into 1-inch pieces with a floured knife and let rest on a floured board, counter top, or baking sheet.

4. Cook gnocchi in 2 batches in a pot of boiling water, adding slowly to pot and stirring occasionally until cooked through (about 4 minutes per batch). Lift out with a slotted spoon and drain in colander.

5. Meanwhile, heat sauce until warm. Toss cooked gnocchi with sauce. Sprinkle with remaining 1/2 cup cheese and fresh basil to serve.